Suggestions for grillin' a whole pork loin?

Question

I have a 10lb whole pork loin I want to grill this weekend. I know it can turn out dry if not done correctly. I've read several articles stating high heat....ect. If anyone has good ideas for rubs / bastes.....ect. and the best way to grill it. Please let me know. I'm good on ribs / steaks / boston butt / chicken / shrimp / kabobs.....just never tried a whole pork loin yet. Thanks in adavance.

Answer 1

We grill & smoke all year round & have found a whole pork loin is a lot of work.....We take & slice in two equal pieces, then cut thick cut chops out of the meat. Marinate in Louisana Supreme marinade - same flavor as Dale's but much less salty.....Grill til done.......They are great!!

Answer 2

We make whole pork loins on the grill all the time. We cut it down the center, not all the way through, and spread it open into a v shape. Then we stuff it with sliced peppers(red, yellow, orange, green) sliced onions, mushrooms and seasonings. Then we wrap it tightly in heavy duty aluminum foil 2 or three times. We have a gas grill, and we cook the loin over a med-low heat for about 1 hour. Some times a little longer depending on the size. Turn the bag every 10 min or so. Then we open up the bag and cover it with thinly slice tomatoes and slices of cheese and put it back onto the grill for a few min to heat and melt the cheese.

Answer 3

Here is a winner that I've come up with to rave reviews. Coat roast with olive oil - combine equal portions of dry thyme, rosemary, marjoram or oregano, add garlic and onion powder (about half as much as the herbs) Rub the mixture all over the roast. Start the grill with two piles of coals opposite each other - put a drip pan in the middle fill with some apple juice or cider a cinnamon stick and some juniper berries. Place the roast over the drip pan rotating the roast every 10 minutes to get a good crust then watch and turn as needed so it wont burn cook for approx 20 minutes per pound oh by the way do not remove and fat from the roast but do start the grill process with the fat side up. Once the roast is done you can use the pan drippings minus the fat as a sauce.

Answer 4

I like to brush on a light coating of olive oil, then crust the whole loin with a paste made from fresh rosemary, brown sugar, a pinch of salt and pepper and enough oil to make the paste ingredients hold together, wrap in foil like a sealed package and grill on medium heat till internal temperature reaches 165...the foil keeps the juices and flavor in the meat and makes cleaning the grill quick and painless

Answer 5

GRILLED PORK LOIN

2 to 3 lb. boneless pork loin or substitute
thick pork chops
Meat tenderizer
Garlic powder
1/2 stick butter
2-3 tbsp. Worcestershire sauce

Tenderize meat. Sprinkle lightly with garlic powder. Melt butter and add Worcestershire sauce. Brush meat with Worcestershire mix on both sides. Grill over hot heat, turning only once. Baste once per side while cooking.
Hope you enjoy...

Answer 6

Ingredients;
One whole boneless pork loin (approximately 8 lbs)

Use any portion of a whole pork loin according to need.

CHEF SALT
A useful seasoning for meats. It is a must for any amateur chef. Why buy the expensive seasoning salts or meat rubs when you can make your own with the spices in your cupboard.
1 cup salt
1 Tblsp. paprika
1 tsp. black pepper
1/4 tsp white pepper
1/4 tsp. celery salt
1/4 tsp. garlic salt

Mix it together completely-can change individual ingredients to match particular taste

Back to Grilling
Directions;

If using charcoal briquettes arrange two piles, one on each side of grill

If using a gas grill with three elements only use the two outside elements

If you only have two elements like most of us you will need to put foil in the middle of grill to keep from burning the outside of the pork loin during grilling. Using this style I would recommend turning the loin frequently.

Using any of these grilling methods you will need to keep the heat low.

Rub the entire pork loin with Chef salt

Place pork loin on grill in center (on foil if using two burner gas grill)

Grill for twenty minutes per pound

At fifteen minutes per pound check grilled pork loin in three places with Meat Thermometer. Close to each end and in the middle.

It is done when it reaches 160 degrees

It is well done at 170 degrees for those of you who are squeamish about pork

After reaching desired temperature turn grill as low as you can (with charcoal grills-shut all your air sources)

Coat entire grilled pork loin with Barbecue Sauce, grill five more minutes

Let grilled loin rest about ten minutes before slicing (I would still recommend a board with a trough as juices will still flow and can make quite a mess)

Enjoy

Answer 7

spanish adobo marinade --

1 cup orange juice
1/2 cup lime juice
1/2 cup white wine like CHEAP chenin blanc or portuguese vinho verde
or red wine like tempranillo (depends on if you like white or red better with pork)
1/4 garlic head smashed
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon marjoram
1 teaspoon thyme
1/2 teaspoon corriander
salt and pepper

Answer 8

just put it in the crock pot and make shredded pork with bbq sauce and put on buns